Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing

• Published in: Journal of texture studies 2019-08, Vol.50 (4), p.332-340
• Main Authors: Ding, Hao‐Chen, Li, Xue‐Peng, Li, Rui‐Zhi, Yi, Shu‐Min, Xu, Yong‐Xia, Mi, Hong‐Bo, Li, Jian‐Rong
• Format: Article
• Language: English
• Subjects: Animals; Fish Products - analysis; Fish Proteins - chemistry; Food Handling - methods; Food Technology; gel characteristics; Gels - chemistry; Hairtail (Trichiurus lepturus) surimi; Hot Temperature; Perciformes; thermal processing; Water - chemistry; water state
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/jtxs.12393

This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water‐holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01 to 78.97% and from 64.23 to 51.52 ms, respectively, and whiteness decreased from 63.87 to 55.22 during the entire thermal processing. Meanwhile, the texture properties including hardness, gumminess, and chewiness declined from 402.42 to 130.41 g, from 294.39 to103.70 g, and from 233.68 to 43.60 g, respectively, during the first step, and then increased markedly during the second step from 130.41 to 2,301.87 g, from 103.70 to 1,250.99 g, and from 43.60 to 978.51 g, respectively. Furthermore, the WHC and textural profile had positive correlation, and changes in protein secondary structure were interesting, with the α‐helices decreasing significantly from 26.40 to 14.12%, while the β‐sheet and the random coil structure increasing significantly from 36.28 to 44.03%, and from 10.89 to 14.31%, respectively, and β‐turn structure increasing form 26.44 to 27.98% during the first step and then declining markedly during the second step, moreover β‐sheet had a fine positive correlation with WHC hardness and chewiness. Overall, dense, porous and compact three‐dimensional network gel structure gradually formed. In a word, during thermal processing. WHC of Hairtail surimi increased, and protein secondary structure of protein became orderly, and a fine, dense gel formed during thermal processing. Water is considered as the highest and most important chemical constituent in surimi products. During surimi gelation, water molecules exist as bulk water and motionally restricted water on the protein surface. In order to gain more insights into the surimi heating‐induced gelation processing, and improve the surimi gel properties, and give same advice to manufacturing enterprise, this work was conducted to study the structural changes of protein and water state during surimi gelation processing and performed along with the monitoring of the texture, WHC and other physical characteristics of surimi gel, as well as the microstructure of surimi gel.